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Arugula Salad (Chicken Optional)

  • 6 Cups Arugula Leaves, Rinsed and Patted Dry
  • 1 Cup Cherry Tomatoes, each cut in half
  • 4 Tbsp. Organic Olive Oil, Divided
  • 2 Cloves Garlic, Minced
  • ½ kg Chicken cut into bite-size pieces
  • Pink Himalayan Salt and Freshly Ground Organic Black Pepper
  • 1½ Tbsp. Organic Balsamic Vinegar
  • 1½ Tbsp. Organic Grainy Mustard
  • ¼ Cup Grated vegan cheese (Optional)

1. Combine arugula and cherry tomatoes in a large bowl.
2. Heat 1 ½  tablespoon of olive oil in a medium nonstick skillet over medium heat. Add garlic, chicken tenders and several pinches of salt and pepper; sauté until juicy and just cooked through, about 5 minutes. Add to salad.
3. Whisk remaining 2 ½  tablespoons of olive oil with vinegar and mustard in a small bowl. Drizzle dressing over salad; toss to coat. Sprinkle with vegan cheese for an added protein punch and great flavour